Cooking Instructions
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Step 1
In a large pot, add the
Whole Chicken (1)
along with
Water (1.9 L)
,
Bay Leaves (3)
,
Garlic (3 cloves)
,
Celery (4 sticks)
,
White Onion (1/2)
,
Carrot (1)
,
Kosher Salt (55 g)
,
Fresh Oregano (2 g)
, and
Ground Black Pepper (to taste)
Bring to a boil and then simmer for 1 1/2 hours.
Step 2
Set the chicken aside and strain the broth through a colander, reserve. Once the chicken has cooled down, shred the meat and set it aside.
Step 3
In a cast-iron skillet set over medium heat, add the
Guajillo Chiles (2)
and
Ancho Chile Peppers (2)
and toast them for 2-3 minutes, turning them occasionally to prevent them from burning, until they get a little bit brown and have developed more flavor. Remove from the pan, chop off the tops and remove the seeds.
Step 4
In a medium pot set over medium heat, add the whole
Roma Tomatoes (5)
, the toasted and de-seeded chiles, and
Water (480 mL)
. Boil until the tomatoes are soft and the chiles have hydrated completely about 10 minutes.
Step 5
Strain the tomatoes and peppers, reserving about 1/2 cup of water.
Step 6
In a blender, combine the cooked tomatoes and chiles,
Garlic (3 cloves)
,
White Onion (1/2)
, and blend until smooth (add some of the reserved water if needed to achieve a smooth texture).
Step 7
Pass the sauce through a strainer into a medium bowl, using a spatula to push all of the liquid through the strainer.
Step 8
In a deep pot, add the
Canola Oil (1 L)
and heat up to 370 degrees F (190 degrees C). Fry the
White Corn Tortillas (455 g)
one handful at a time, until nice and lightly golden about 1-2 minutes. Place on a tray with some paper to absorb the oil, set aside.
Step 9
On high heat in a deep pot, combine 4 cups of chicken broth along with the tomato chile sauce, and an additional 2 cups of water. Let this boil for 15-20 minutes. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 10
In a soup bowl add some
Shredded Chicken (375 g)
, a generous amount of crispy tortilla strips, a small handful of
White Cheese (285 g)
, and a light sprinkle of
Cotija Cheese (40 g)
. Pour about 1 1/2 cups of hot broth into the bowls, and top with
Avocado (1)
,
Mexican Crema (85 g)
,
Chilaca Peppers (2)
, and a few sprigs of
Fresh Cilantro (to taste)
. Enjoy!
